The "Siuijonseo" (시의전서, 是議全書), a Hangeul cookbook from the late 19th century, has various recipes for hwachae that use rose petals, cherries, wild berries and peaches. Ingredients for hwachae are also mentioned in the "Jinjak Uigwe" (진작의궤, 進爵儀軌), a record of court banquets written in the 29th year of the reign of King Sunjo (순조, 純祖) (1790-1834), the 23rd Joseon monarch.
Omija, from the Schisandraceae family of flowering plants, is the main ingredient in hwachae. To make omija punch, seeds from the omija berry are soaked in water for hours to make the juice. Sugar and honey are added to the sieved water, with slices of pear or other fruits and pieces of pine nuts. It's especially good in the summer, as its iconic, strong and sour taste quenches the thirst and eases exhaustion, giving energy to both the body and the mind.
The Korean word for the fruit, omija, means "five flavor fruit” (오미자, 五味子), as the berry is said to have five tastes: sweet, bitter, sour, hot and spicy. When dried and soaked, the berries generate a pink juice. Thanks to the beautiful color, omija is widely used in Korean foods, ranging from traditional drinks to sweets and traditional alcoholic beverages. It increases one's energy, loosens phlegm and stops diarrhea and perspiration.
To make omija hwachae, you need to boil the seeds and then let them cool overnight until the colorful juice comes out beautifully. You can add honey and other ingredients, such as slices of pear, to add more taste and color, and for decoration. This traditional drink helps liver functions, eases coughs and quenches thirst.
** Ingredients
20 grams or 1/5 cup of omija seeds
400 grams or 2 cups of water, boiled and cooled
3 tablespoons of sugar
2 tablespoons of honey
1/4 of a pear
1 teaspoon of pine nuts
Omija berries are the main ingredient in hwachae juice. The name of the fruit means 'five flavor fruit,' as it is said to have five tastes: sweet, bitter, sour, hot and spicy.
To make omija hwachae, you need to boil the seeds and then cool them for 12 hours overnight until the red juice comes out. Thanks to the beautiful color, this juice is used to add color to make rice cakes or other sweets, drinks and traditional liquors.
** Preparation
1. Clean the surface of the omija berry seeds and clean them in water. Strain them with a colander to remove the water.
2. Soak the omija berry seeds in water for about 12 hours. Drain the juice using a strainer with a cotton cloth to make the punch.
3. Trim the pine nuts and rub them with a cotton cloth.
** Recipe
1. Add sugar and honey to the juice to make the punch.
2. Peel the pear and cut it into 0.2-centimeter thick pieces. Use a flower-shaped cutter to make flower-shaped pear pieces.
3. Serve the punch in a bowl and add pears and pine nuts as garnishes. .
By Yoon Sojung
Korea.net Staff Writer
Photos: Jeon Han Korea.net Photographer
In cooperation with the Institute of Traditional Korean Food (ITKF)
arete@korea.kr
Use a flower-shaped cutter to make pear pieces shaped like small petals. You can also use other nicely shaped cutters, too.
To make omija hwachae, you need to boil the seeds and let them cool for 12 hours until the juice comes out. Sugar and honey are added to make the punch.
Serve the punch in a bowl with pear and pine nuts as decoration.
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